Ingredients

• 2 lbs boneless chicken thighs, cut into chunks

• 2 tbsp palm oil (or olive oil if unavailable)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 medium ripe tomatoes, diced

• 1 cup coconut milk

• ½ cup chicken stock

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp cayenne pepper (adjust to taste)

• Salt and black pepper to taste

• 2 ripe plantains, sliced diagonally

• ½ cup fresh spinach or collard greens

• Fresh cilantro or parsley for garnish

Instructions

1. Preheat and Sear

Place the Platinum Medium Gourmet Skillet over medium heat. Once hot, add palm oil.
Sear chicken pieces for 3–4 minutes per side until golden brown. Remove and set aside.

2. Build the Flavor Base

In the same skillet, add onions, garlic, and ginger. Sauté until fragrant and lightly golden (about 3 minutes).
Stir in diced tomatoes and cook until softened, forming a thick base.

3. Add Liquids and Seasoning

Pour in coconut milk and chicken stock. Add paprika, cumin, cayenne, salt, and black pepper.
Stir well, then return the chicken to the skillet, coating it in the sauce.

4. Lock in Flavor

Cover the skillet with its tight-fitting lid — this seals in steam and infuses the dish.
Reduce heat to low and let simmer for 15–20 minutes until the chicken is tender and sauce thickens.

5. Add Plantains and Greens

Add sliced plantains and fresh spinach directly into the sauce.
Cover again and let cook for another 5 minutes. The skillet’s even heat ensures perfect caramelization on the plantains without burning.